Description
This Roasted Winter Vegetable Soup features a hearty blend of seasonal root vegetables caramelized to perfection and simmered in savory vegetable broth. Enhanced with fresh herbs and optionally enriched with cream or coconut milk, this comforting soup is perfect for chilly days and showcases the natural sweetness and warmth of winter produce.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 medium butternut squash, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings & Herbs
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
Other Ingredients
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh parsley or chives, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables, which will bring out their natural sweetness and deepen the flavor profile of the soup.
- Prepare Vegetables: In a large mixing bowl, combine the peeled and chopped carrots, parsnips, sweet potato, and butternut squash. Drizzle with olive oil and season with salt and freshly ground black pepper. Toss thoroughly to coat all the vegetables evenly.
- Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until they are tender and exhibit a slight caramelization on the edges.
- Sauté Aromatics: While the vegetables roast, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing gently until the onion turns translucent and fragrant, roughly five minutes.
- Add Roasted Vegetables & Broth: Transfer the roasted vegetables to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer.
- Add Herbs & Simmer: Stir in the fresh or dried thyme and rosemary. Allow the soup to simmer for about 20 minutes so the flavors meld together seamlessly.
- Puree Soup: Use an immersion blender to puree the soup until it reaches a smooth consistency. For a chunkier texture, blend only half and mix it back in.
- Add Cream or Coconut Milk: Stir in the optional heavy cream or coconut milk to add richness and smoothness. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives for a bright, fresh finish.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to add a pinch of nutmeg or smoked paprika for additional warmth and depth of flavor.
- To make the soup gluten free, verify that the vegetable broth is certified gluten free.
